Hyderabadi Biryani Recipe and How to Cook

Hyderabadi Biryani is a classic and flavorful Indian dish that originated in the city of Hyderabad, Telangana. It is known for its aromatic basmati rice, tender meat (usually chicken or goat), and a blend of rich spices. Here is a traditional recipe for Hyderabadi Biryani:

Ingredients:

For the rice:

– 2 cups basmati rice

– 4 cups water

– 1 bay leaf

– 2-3 green cardamom pods

– 2-3 cloves

– 1-inch cinnamon stick

– Salt to taste

For the meat:

– 500 grams chicken or goat meat, cut into pieces

– 1 cup plain yogurt

– 2 onions, thinly sliced

– 2 tomatoes, chopped

– 2 tablespoons biriyani masala powder

– 1 tablespoon ginger-garlic paste

– 1 teaspoon turmeric powder

– 1 teaspoon red chili powder

– 1 teaspoon garam masala powder

– 1 teaspoon cumin seeds

– A handful of mint leaves, chopped

– A handful of coriander leaves, chopped

– Salt to taste

– Oil or ghee for cooking

For layering:

– Fried onions

– Saffron strands soaked in milk

– Ghee or melted butter

Instructions:

  1. Wash the basmati rice thoroughly and soak it in water for 30 minutes. Then, drain the water and keep the rice aside.
  2. In a large pot, bring water to a boil. Add the soaked rice, bay leaf, cardamom pods, cloves, cinnamon stick, and salt. Cook the rice until it is 70% cooked (still slightly firm), then drain the water and set aside.
  3. In a separate pan, heat oil or ghee over medium heat. Add the cumin seeds and let them splutter.
  4. Add the sliced onions and sauté until they turn golden brown.
  5. Add the ginger-garlic paste and cook for a minute until the raw smell disappears.
  6. Add the chopped tomatoes and cook until they become soft and mushy.
  7. Add the meat pieces to the pan and cook until they are partially cooked and sealed. Stir in the yogurt, biriyani masala powder, turmeric powder, red chili powder, garam masala powder, and salt. Mix well to coat the meat evenly with the spices.
  8. Reduce the heat to low, cover the pan, and let the meat cook in its own juices for about 20-25 minutes until it is tender and fully cooked. Add a little water if needed.
  9. Preheat the oven to 180°C (350°F).
  10. In a large baking dish, layer half of the partially cooked rice at the bottom. Spread a layer of the cooked meat masala over the rice.
  11. Repeat the layers with the remaining rice and meat masala.
  12. Drizzle saffron-infused milk and melted ghee or butter over the top.
  13. Sprinkle the chopped mint leaves and coriander leaves over the layers.
  14. Cover the baking dish with aluminum foil or a tight-fitting lid to seal in the flavors. Place the dish in the preheated oven and bake for about 20-25 minutes until the rice is fully cooked and fluffy.
  15. Remove the dish from the oven and let it rest for a few minutes.
  16. Garnish with fried onions before serving.
  17. Serve hot Hyderabadi Biryani with raita, mirchi ka salan (a tangy chili curry), or a side salad.

Indulge in the aromatic and delicious flavors of Hyderabadi Biryani, a true culinary delight that captures the essence of traditional Indian cuisine!

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